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This crowd-pleasing BBQ chicken nacho platter transforms ordinary tortilla chips into an irresistible meal that disappears within minutes at my family gatherings. The combination of tender shredded chicken coated in smoky barbecue sauce and melted cheeses creates the ultimate comfort food experience.
I first made these nachos during a playoff football game when I needed something quick yet impressive. Now they've become our go-to meal whenever friends drop by unexpectedly or when we need a crowd-pleasing appetizer that satisfies everyone.
Ingredients
- White corn tortilla chips: A sturdy base that holds up better than thin chips under all the toppings
- Cooked shredded chicken: Using rotisserie chicken saves time without sacrificing flavor
- Barbecue sauce: Choose your favorite variety sweet or spicy both work beautifully
- Garlic powder: Adds depth without overpowering the BBQ flavor
- Onion powder: Creates a savory base note that enhances the chicken
- Salt and pepper: Season to your preference to highlight the other flavors
- Shredded Mozzarella cheese: Provides that perfect melty cheese pull everyone loves
- Shredded mild cheddar: The sharp flavor balances the sweet BBQ sauce perfectly
- Finely diced red onion: Adds freshness and a slight bite to cut through the richness
- Chopped cilantro: Brightens the entire dish with its fresh herbaceous notes
- Roma tomato: Optional but adds juicy freshness and color
- Pickled jalapeno slices: Provides a tangy heat that complements the BBQ sauce
- Ranch dressing or sour cream: Optional cooling elements that balance the flavors
Step-by-Step Instructions
- Prepare the Base:
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Arrange the tortilla chips in an even layer ensuring some overlap to catch all the toppings. The parchment prevents sticking and makes cleanup significantly easier.
- Season the Chicken:
- Place your cooked shredded chicken in a large bowl and season with garlic powder and onion powder. Add salt and pepper to taste these seasonings will enhance the barbecue flavor rather than compete with it. Pour in your preferred amount of barbecue sauce starting with about half the bottle and mix thoroughly until every piece of chicken is coated. The chicken should be moist but not swimming in sauce.
- Build Your Nacho Mountain:
- Distribute the barbecue chicken evenly over the tortilla chips making sure every chip gets some chicken love. Next sprinkle both cheeses over the chicken creating a generous layer that will melt into all the nooks and crannies. Finish by scattering the diced red onion across the top which will slightly cook during baking.
- Bake to Perfection:
- Place your loaded nachos in the preheated oven for exactly 12 minutes. Watch for the cheese to become completely melted and beginning to bubble around the edges. The chips should be lightly toasted but not burnt so keep an eye on them during the last few minutes of baking.
- Add Fresh Toppings:
- Remove the nachos carefully from the oven the pan will be extremely hot. Immediately sprinkle with chopped cilantro which will slightly wilt from the heat releasing its aroma. Add optional toppings like chopped tomatoes and pickled jalapeños. Serve while still hot with ranch dressing or sour cream on the side.
Barbecue sauce is truly the star ingredient here. I discovered that different regions BBQ sauces create entirely different nacho experiences. My family particularly loves using a Memphis style sauce with its tangy sweetness but a smoky Texas style creates an incredible depth of flavor worth trying.
Customizing Your Nachos
The beauty of these BBQ chicken nachos lies in their adaptability. For a spicier version mix some hot sauce directly into your barbecue sauce or add a sprinkle of cayenne to your chicken mixture. If you prefer a sweeter profile try a honey barbecue sauce or add a tablespoon of brown sugar to your regular sauce. The nacho base can also be switched up using blue corn tortilla chips for a more striking presentation or thicker restaurant style chips if you plan to load on extra toppings.
Make Ahead Options
While nachos are best served immediately after baking you can prepare components ahead of time to make assembly quick when guests arrive. The barbecue chicken mixture can be made up to two days in advance and stored in an airtight container in the refrigerator. Simply reheat it slightly before building your nachos. You can also pre-shred your cheeses and store them together in the refrigerator and chop the fresh toppings a few hours before serving keeping them covered and chilled.
Perfect Pairings
These BBQ chicken nachos pair beautifully with several beverages and side dishes. For drinks try a crisp Mexican lager or a slightly sweet margarita that complements the barbecue flavor. Non-alcoholic options include limeade or a fruity iced tea. As for sides a simple green salad with a light vinaigrette provides a refreshing contrast to the rich nachos. For a complete meal add a side of grilled corn on the cob seasoned with a touch of chili powder.
Frequently Asked Questions
- → What kind of barbecue sauce should I use?
Any barbecue sauce works, but smoky or sweet varieties complement the chicken and cheese best. Use your favorite brand!
- → Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken is an excellent shortcut. Simply shred it and mix with barbecue sauce and seasonings.
- → How do I prevent soggy nachos?
Layer the chips evenly and don't overload them with wet toppings. Baking helps crisp up the tortilla chips.
- → Can I make these nachos vegetarian?
Absolutely! Replace chicken with black beans, jackfruit, or grilled vegetables for a delicious vegetarian option.
- → What substitutions can I make for the cheeses?
You can use any cheese that melts well, such as Monterey Jack, Colby, or a spicy Pepper Jack for extra kick.
- → Can these nachos be made ahead of time?
It's best to assemble and bake just before serving to keep the chips crisp. However, you can prepare all the toppings in advance for quick assembly.